Chicken in coconut milk broth

Chicken and coconut go together brilliantly. And what’s more, our Oriental meal-in-a-bowl takes only half an hour so it’s great for a midweek meal

Ingredients (Serves 4)
  • 2 tbsp sesame oil or olive oil
  • 6 shallots, peeled and sliced
  • 2 cloves garlic, crushed
  • 1 tbsp very finely chopped lemon grass
  • 2 tsp peeled and grated fresh root ginger
  • 4 skinless, boneless, chicken breast fillets, cut into chunks
  • 1 x 400ml can coconut milk
  • 450ml/3⁄4pt chicken stock, made with a chicken stock cube dissolved in boiling water
  • 1⁄2 jar Peppadew Mild or Hot Whole Sweet Piquanté Peppers, rinsed and drained
  • 2 x 150g packets ready-to-use medium noodles
  • 2 tbsp chopped fresh coriander
  • Salt and freshly ground black pepper
  • Coriander sprigs to garnish

Heat the sesame or olive oil in a wok or large, non-stick frying pan.

Add the shallots, garlic, lemon grass, ginger and chicken then sauté over a medium heat for 3-4 minutes, stirring occasionally.

Stir in the coconut milk, chicken stock and Peppadew peppers. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes, until the chicken is cooked through and the sauce has reduced a little.

Stir in the noodles and chopped coriander, then simmer for 3-4 minutes. Season with salt and freshly ground black pepper, then serve in warm bowls, garnished with coriander sprigs.

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